Serves 4
• 8 small fennels
• 1 clove of garlic
• Extra virgin olive oil
• Salt
Wash, dry and cut the fennel into wedges. Cook the garlic in oil and a little water until it darkens; remove it and put the fennel in the pan, turning them to flavor for 15 minutes. Add salt, add more water, cover and fi nish cooking over moderate heat.
Serves 4
• 320 g (0.7 oz) of rice
• 640 ml (2.5 cups or 21.5 fl oz) of water
• 1 sachet of saffron
• 50 g (1.8 oz) of pistachios
• Fennel to taste
• Natural lemon juice and zest
• 1 tablespoon of salt
Bring the water to boil and add salt to taste. Pour the rice in and mix. Lower the heat, cover it with a lid, and cook for 12-15 minutes (depending on the type of rice chosen), stirring often to help the grains release starch: by doing this, you will obtain a very creamy risotto without having to whisk it with butter or other fats. Meanwhile, chop some fresh fennel and toast the pistachios in a pan. Then roughly chop or lightly crush the pistachios. A few minutes before the rice is cooked, dissolve a sachet of saffron in a small amount of hot water, and add it to the rice. Flavor it all with some lemon juice and zest. Take the rice off the cooker and flavor it with fennel. Plate and serve using chopped pistachios and some lemon zest as a garnish.
Serves 2
• 10 g (0.3 oz) of strawberries
• 40 g (1.4 oz) of 100% cocoa chocolate
Carefully wash the strawberries and leave them to dry so as to lose any excess water. Melt the chocolate in a bain-marie in a small and deep bowl. When it is melted, take it off the stove, dip in one strawberry at a time, using a long toothpick, and coat it as desired. Leave to cool for 5-10 minutes in the fridge and serve.
